Pass half a pound of cold roast beef through a meat chopper, then add the breadcrumbs which have been moistened with some highly seasoned boiling stock, and then beaten to a paste - some salt, pepper, cayenne, and a little nutmeg. Moisten the mince with the thick brown sauce and half a well-beaten egg and spread it on a dish to get cold. Take a small portion of the mince at a time and form it into the shape of cutlets on a floured board. When all are ready dip the cutlets into beaten egg and then cover them with dry breadcrumbs which have been well seasoned with salt and pepper, and mixed with a little chopped parsley and finely-minced onion. Let the cutlets stand for ten minutes then egg and crumb them again and after being put aside for another ten minutes fry them in a bath of boiling fat.